Recipes For Ra-Hoor-Khuit

Chorizo In Cider

Chorizo is a spicy pork sausage, which is found in several countries. In Spain and Portugal the flavor is smoky and very red from the smoked and dried red peppers and paprika. When from Mexico chili peppers and a lot of garlic give it a spicy kick, and throughout Latin America it is often made with whole pepper grains and cinnamon. This recipe also used red palm oil, which comes from a tropical palm and is red due to the carotenes in the oil.

2 pounds chorizo sausage, sliced on an angle
3 cups apple cider juice
4 tablespoons red palm oil
2 tablespoons fresh cilantro, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon coriander seed
¼ teaspoon sweet paprika
Red frill picks

In a large frying pan heat the oil and sauté the chorizo until golden brown. Drain off any extra oil left in the pan and add the apple cider, cilantro, thyme, coriander and paprika. Simmer the mixture until the juices are reduced by half and serve on red frill picks.

Pork is earth of water, because pig is an animal firmly planted on the earth with four legs, but the meat is also approximately 58% water. The pork made into chorizo has been smoked and the sausage has a deep red color due to the smoked red peppers within it, and this offering sets the tone for the rest of the menu. Therefore the chorizo becomes fire of earth of water. Apple cider juice and fresh thyme are water of air, and the cilantro, coriander, red palm oil, and paprika, are of fire. By the way, coriander and cilantro are the same plant. Cilantro is simply the Spanish word for coriander and the seed, or more correctly termed, the seed is actually the fruit of the cilantro plant.